Kinky Kaz - Beer Recipe - Brewer's Friend

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Kinky Kaz

1 calories 0 g 1.25 ml
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 42.85 liters
Post Boil Size: 35.3 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Sunday February 13th 2022
1.056
1.004
6.8%
35.5
3.9
5.3
16.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Weyermann - Barke Pilsner Malt4.6 kg Barke Pilsner Malt 3.40 / kg
15.64
37.03 1.75 76%
0.60 kg Flaked Barley0.6 kg Flaked Barley 32 2.2 9.9%
0.60 kg Gladfield - Wheat Malt0.6 kg Wheat Malt 38.8 2.13 9.9%
0.25 kg Gladfield - Sour Grapes Malt Acid0.25 kg Sour Grapes Malt Acid 12.4 2.03 4.1%
6.05 kg / 15.64
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Galaxy10 g Galaxy Hops 0.10 / g
1.00
Pellet 15.9 Boil 90 min 19.18 5.9%
60 g Mosaic (12.5 AA)60 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool 30 min 16.31 35.3%
100 g Mosaic (12.5 AA)100 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 2 days 58.8%
170 g / 1.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Sucrose Other Secondary 2 days
1.50 g Epsom Salt Water Agt Mash --
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.45 bar       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.7 L Strike 66 °C 65 °C 60 min
39.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.1
Mash volume with grains 19.1
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 23.7 L) 34.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 42.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.3 L) 35.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 35 L) 23
Total: 49.8  
Equipment Profile Used: System Default
 
Notes

Yeast used - Lallemand LalBrew Premium Series Farmhouse Hybrid Saison Style Yeast

https://beerandbrewing.com/recipe-birds-fly-south-saison-is-dead/

Mill the grains and mash at 149°F (65°C) for 60 minutes.

Run off into the kettle, sparging and topping up as necessary to get about 6.5 gallons (25 liters) of wort.

Boil for 90 minutes, adding hops according to the schedule.

After the boil, stir to create a vortex, add whirlpool hops, and allow 30 minutes to steep and settle.

Chill wort to about 75°F (24°C), aerate, and pitch the yeast blend.

Allow the fermentation temperature to free rise as warm as it likes.

When the beer is about 75 percent fermented (around 1.015–1.016), add the dry hops and sugar. Once fermentation is complete and gravity is stable, package and carbonate to about 3 volumes.

BREWER’S NOTES
Water: Adjust for a 1:1 sulfate-to-chloride ratio.

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  • Last Updated: 2022-08-19 06:58 UTC
  • Snapshot Created: 2022-02-13 06:51 UTC
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